Chocolate Cherry Swirl Cake

The original recipe was a mint chocolate swirl cake but I wanted to try it with cherry flavoring.  I would imagine you could make this with just about any flavor that blends well with chocolate.  Which would be EVERYTHING!

The original recipe was a mint chocolate swirl cake but I wanted to try it with cherry flavoring. I would imagine you could make this with just about any flavor that blends well with chocolate. Which would be EVERYTHING!

Chocolate Cherry Swirl Cake

12 Servings - Serving Size: 1 Slice

Chocolate Cherry Swirl Cake

The original recipe was a mint chocolate swirl cake but I wanted to try it with cherry flavoring. I would imagine you could make this with just about any flavor that blends well with chocolate. Which would be EVERYTHING!

Ingredients:

    Filling
  • 6 ounces cream cheese softened
  • 1/4 cup sugar
  • 1 tablespoon flour all purpose
  • 1 egg
  • 1/8 teaspoon cherry extract
  • 3 drops red food coloring
  • Cake
  • 1 box devils food cake mix
  • 1/3 cup flour all purpose
  • 1 cup water
  • 1/2 cup butter melted
  • 2 eggs
  • Glaze
  • 2 tablespoons semi-sweet mini chocolate chips
  • 1 teaspoon shortening
  • 1 cup powdered sugar
  • 1/4 teaspoon cherry extract
  • 1-2 drops red food coloring
  • 1 tablespoons corn syrup
  • 3-4 tablespoons water

Directions:

    Filling
  1. Preheat oven to 325F.
  2. Grease and flour bundt pan, or spray with baking spray with flour.
  3. In small bowl, beat cream cheese on high speed until smooth and fluffy.
  4. Beat in sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon extract and 3 drops food color until smooth; set aside.
  5. Cake
  6. In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes.
  7. Pour 1/2 the cake batter into the pan.
  8. Using a spoon tunnel out around the middle of the pan.
  9. Spoon cream cheese filling over batter into tunnel.
  10. Pour remaining batter on top of cheese filling.
  11. Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean.
  12. Cool in pan 15 minutes.
  13. Turn pan upside down onto cooling rack or heatproof plate; remove pan.
  14. Cool completely, about 1 hour.
  15. Glaze
  16. In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside.
  17. Mix powdered sugar, 1/4 teaspoon extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.
  18. Drizzle over cake.
  19. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring.
  20. Working quickly, pull toothpick through chocolate to make swirls.
  21. Refrigerate until serving time.
  22. Store loosely covered in refrigerator.
http://www.thehungryhoarder.com/2012/04/29/chocolate-cherry-swirl-cake/

Recipe adapted from Betty Crocker

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